Read the invited speaker biographies and abstracts for the 2nd Nutritional Genomics Symposium to be held on 31 July 2010 in Adelaide, South Australia.

If you want to know more about food safety, here's where to start.

An international symposium on the role nutrition plays in the prevention and management of pregnancy complications and early childhood diseases such as autism, asthma, obesity and cancer will be held in Adelaide this Friday, 30 July.

 A combination of alternative energy and computational modelling developed by CSIRO in collaboration with Horticulture Australia Limited (HAL) and the Australian Prune Industry Association has cut energy requirements by 60 per cent in some areas of food processing.

The 5th biennial Innovative Foods Conference will address and discuss the opportunities for ‘higher valued’ foods across the global supply chain.

This course, approved by the Australian Quarantine Inspection Service, will provide participants with necessary skills to design a safe and commercially viable thermal schedule for the processing of low-acid food products in cans, pouches and other hermetically sealed packaging.

Food manufacturers who respond effectively to climate change will have the advantage of being at the forefront of a new consumer trend - sustainably manufactured foods.

Read more about the results of the study into understanding parent concerns about children’s diet, activity and weight status.

CSIRO has developed the Simultaneous Gustometer Olfactometer to help food manufacturers develop healthier tasty foods and help researchers understand how tastes and odours work together, as we eat, to produce flavour. It delivers tastes and odours in a precise and timed manner.

CSIRO Food and Nutritional Sciences conducts food and nutrition research to support the health and wellbeing of the Australian community and the sustainability and viability of the Australian food industry.

In this video extract from the television program Catalyst, CSIRO's Dr Michael Fenech says that damage to the genome is a fundamental disease that can be diagnosed and treated. (8:00)

A one-minute video on how to perform the seated row resistance tube exercise from the Total Wellbeing Diet Book 2.

Dr Mahinda Abeywardena’s research focuses on diseases of the heart and blood vessels - and food components that help prevent them.

Dr Ingrid Appelqvist leads a team investigating natural food structuring and developing new food manufacturing processes to cope with raw material variation.

The registration form for the Approved Persons Course for thermal processing of low-acid foods to be held in October 2010. (1 page)

Download the speaker presentations from session two of CSIRO's Food manufacturing innovation and sustainability forum, held at Coopers Plains, Australia, on 4 June 2010. (76 pages)

Water activity in food is a standard measure that helps to predict the likelihood of the growth of spoilage microorganisms.

The acidity of a food affects its ability to resist spoilage. Food preservation techniques must take account of acidity to ensure optimal quality.